Tuesday, July 23, 2013

Recipe: Shrimp Scampi

4 teaspoons olive oil
1.25 pounds medium shrimp; peeled and deveined
6-8 garlic cloves, minced
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup + 1 tablespoon minced parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon slices (optional)

1. In a large nonstick pan, heat the oil. Saute the shrimp until just pink, 2-3 minutes. Add the garlic and cook, stirring constantly, about 30 seconds. With a slotted spoon, transfer the shrimp to a plate; keep hot.

2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup parsley, salt and pepper. Bring to a boil. Boil, uncovered, until the sauce is reduced by half. Spoon over the shrimp. Serve, garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley. 

Serves 4.

Per Serving: 184 calories, 6g total fat, 1 g saturated fat, 219 mg cholesterol


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